This recipe is an improvisation of the traditional Brazilian version. The fusion of tropical fruit and spicy peppers is surprisingly smooth and harmonious.
Olive oil for sautéing
2 large sweet onions
10 cloves of garlic
A handful of mixed spicy peppers of your choice
10 baby red and orange bell peppers
4 ripe mangos
8 vine-ripened tomatoes
10 small red potatoes or 5 sweet potatoes
4 cups of Chicken or beef stock
2 cups of Pinot Noir
1 lb of Sirloin
Parsley and other fresh herbs
A pinch of Cayenne
A pinch of salt and pepper
Prepare the vegetables. Remove the seeds and dice the chile peppers and bell peppers. Crush and chop the garlic. Chop the onions finely. Peel the potatoes and cut into cubes. Slice the mangos on each side of the large pit and cut the flesh into cubes. Keep the pits to add to the stew for flavor.
Sauté the onions and garlic and then brown the sirloin over high heat. Add the hot peppers and cook a few minutes further. Add the potatoes, mango and tomatoes (either diced or whole - I like a chunky stew so I add them whole) and the pits of the mangos. Pour the chicken stock over the vegetables and sirloin and reduce heat to low. Let cook for 45 minutes and then add a few cups of your favorite Pinot Noir.
After a few hours of simmering, remove the mango pits and add the parsley with other fresh herbs of your choice. Season to taste before serving and add sprigs of parsley to garnish.